Traditional Guacamole

About this recipe

Guacamole is a pre-Hispanic preparation dating back to the Aztecs. Made with ripe Hass avocados mashed with tomato, onion, fresh coriander and serrano chilli, it is one of the most internationally beloved Mexican dishes. The secret is using perfectly ripe avocados.

1. 1

   Cut the avocados in half, remove the stone and scoop out the flesh with a large spoon directly into the molcajete (mortar) or a wide bowl.

   

   💡 To check that the avocado is ripe, gently press the top: it should yield slightly. If it is very soft or has dark spots inside, it is overripe.

2. 2

   Mash the avocado with a fork or the pestle of the molcajete (mortar) until you get a semi-chunky texture, leaving visible pieces. Traditional Mexican guacamole is not a smooth purée.

   

   💡 Never use a blender; the rustic texture with pieces is the authentic way.

3. 3

   Dice the tomato into small cubes of about half a centimetre, discarding the core with seeds. Very finely dice the onion. Finely chop the serrano chilli (with or without seeds depending on the heat desired). Roughly chop the coriander.

   
4. 4

   Add the tomato, onion, serrano chilli and coriander to the mashed avocado. Mix with gentle folding movements so as not to break down the texture.

   
5. 5

   Add the lime juice and salt. Mix again and taste. Adjust the salt, lime or chilli to taste.

   
6. 6

   Serve immediately with tortilla chips or as a side dish. If you need to keep it briefly, cover the surface directly with cling film pressed onto the guacamole to prevent oxidation.

   

   💡 Placing the avocado stone in the centre of the guacamole does NOT prevent oxidation; it's a myth. What works is covering the surface airtight.

Related Articles

Fermented Mexican Salsas: A Beginner's Guide

The Complete Guide to Mexican Salsas You Can Make in the UK

Mole Negro: The King of Oaxacan Sauces Explained